Steak prepared with Juniper Berry, Lavender and Sea Salt

After the slow start to the day I managed to get a decent chunk of words both in Rosemirror and in the Psychogeography paper plus started work on improving the close readings in said paper.

I had hopes of doing more once I got home but after a solid day of working and then eating this glorious steak, who could do anymore work?

By a small miracle (or rather, careful planning), I managed to stay under 2k calories today. Which is good because I miscalculated yesterday and wound up going a little bit over. Alas. I also did careful calisthenics (focusing on core and abs) and wall pushups in two rounds earlier so I reckon I’m okay.

Anyway, once a week or so I go full carnivore and this week, it’s Friday night. I bought the striploin yesterday, had it defrosting all day so that it was ready when I got back for…ze lavender and jupiter rub. It’s a combination I’ve used before and one I particularly like. Lavender and thyme garlic butter is another one I like.

In a nutshell why I tend to prefer to eat steak (and lamb!) at home. I like my rubs/marinades a lot!

Ingredients

1.5 teaspoon dried lavender
6-8  juniper berries
1.5 teaspoon olive oil
(grated) sea salt to taste
2 cloves garlic

Directions

I basically pounded the ingredients in my stone lesung batu (pestle and mortar), and then rubbed the paste all over the steak (patted dry) before a liberal grate of black pepper on both sides. Then I let it marinade for about an hour while I prepared my roasted tomato and basil soup and parboiled/roasted the taters.

When I’d consumed my tomato soup and the taters were close to done in the oven, I heated up a non-stick wok till hot, slapped the steak in it and then went off to turn the taters, cut the edges of the asparagus. I did about 5 minutes on each side of the steak, sprinkling a bit more salt on each side and threw the asparagus in halfway. Then I plated it and added about 0.4 a teaspoon of butter (not quite half a teaspoon) to the top of the steak. Did you know that’s around 1.7 grams and 14 calories? Yup. You get the taste but it doesn’t have to be too sinful 🙂

So that was yummy, and now the recipe for my soup!

Roasted Tomato and Basil Soup

Place 2 tomatoes chopped up in a pan with about a handful of basil leaves (also chopped up) and two bashed cloves of garlic. Drizzle extra virgin olive oil and balsamic vinegar over the tomatoes and basil. Add salt and pepper. Mix generously with your hand. Dunk in oven for about 20 minutes. When done, immediately put in blender. Add water to the pan and pour it into the blender. Blitz. Pour into a pot and add stock (I used Massel’s “chicken” vegetable stock) and about a pinch of dried parsley (adds body). When bubbling and nearly done add a tablespoon of whipping cream and a tablespoon of cooking cream.

Makes 3-4 servings. Already kept in the fridge 8)

(Dessert: 0.3 cup pineapple slices and 5 roasted almonds)

And now to curl up with a book before bed.

Listening to: Immunity — Jon Hopkins